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2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
  • 2008 Gui Wei Liu Bao Tea
2008 Gui Wei Liu Bao Tea

2008 Gui Wei Liu Bao Tea

$79.00
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Weight: 100g

Origin: Liubao Town, Guangxi

Cultivar: Yuanzhong (local variety)

Harvest: Spring 2008

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: High


Tasting Notes (5/16/2025)


Aroma: bean, nutty, milky, aged, fruity


Taste: thick, glutinous, smooth, rice soup-like texture, rich, mellow
Basic Information

This 2008 Gui Wei 桂味 Liubao Tea is meticulously crafted from high-mountain spring-harvested fresh leaves from its original terroir. The tender raw materials are rich in intrinsic substances, particularly a high content of amino acids, laying an excellent foundation for their later transformation. After more than a decade of natural aging in dry-warehouse conditions, the dry tea leaves are tightly-knotted and clean, devoid of any undesirable odors, fully showcasing the beauty of dry-warehouse storage.

Upon brewing, the tea liquor is red, dense, and bright. It immediately reveals the unique charm of aged Liubao tea: intertwined aromas of beans, nuts, and milk emerge, pure and natural, captivating without affectation. When simmered, it reveals a more delicate "rice soup" texture, thick, smooth, and glutinous. The tea liquor boasts rich layers and a long-lasting aftertaste, making it a rare and valuable addition to any Liubao tea enthusiast's collection for both appreciation and drinking.

Whether for daily tea enjoyment or for sharing with friends, this 2008 Gui Wei Liubao Tea promises an aromatic journey through time.
Steeping Guidelines

Easy Mug Brew

Use a tea-to-water ratio of 1:150. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

 Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:35. Brew with water at 100°C (212°F). For the first two infusions, steep for about 10 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:250. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.

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